Pulsed Electric Fields in food is an emerging technology that began to be studied in the 1960s and its purpose is to preserve food, guaranteeing its nutritional value as it is a non-thermal treatment. It is based on the inactivation of microorganisms by the application of electrical pulses that cause the deformation or destruction of the cell membrane, and is due to the accumulation of charges that attract each other, causing the compression of the membrane, reducing its thickness and forming pores. Inactivation may be reversible or irreversible, depending on the intensity or duration of treatment.